Roasted beets, sautéed beet and kale greens, roasted butternut squash and seeds with a rose jam jalapeno vinaigrette.
I call this dish the Beet Me Down Salad because I have always hated beets and despite the constant praise my friends would give them I refused to eat them. I finally gave in and made them in a way that I love. This was pretty childish of me considering how much of a foodie I have always been. My hatred for beets went way back into my childhood where I could only remember they reminded me of dirt. It’s crazy how some things can make a lasting impression on you and you simply can’t shake it. Beets was one of those things for me. I didn’t like the taste, the smell, the look, the fact that they stained everything they came in contact with.
I decided quarantine was the perfect time to try my bloody nemesis again. I like to keep vegetables as close to their natural flavors so I roasted the beets, added no seasoning, ate them warm. I discovered that if I wear gloves for the stains and interpret that dirt flavor as earthy I too could fall in love with my blood red friends. So here’s how I gained a new food friend.
This recipe will feed 4.
4 beets with stems attached
1 large butternut squash
4 cups chopped kale
Butternut squash seeds
4 tablespoons rose jam or any jam you have available
4 tablespoons viniagrette
2 sprigs rosemary
1 jalapeno pepper
Salt to taste
Red pepper flakes to taste
Preheat oven to 350 degrees.
Slice squash into 3/4″ pieces, remove the seeds. Oil a cookie sheet with olive oil and drizzle the squash slices with oil. Sprinkle salt and rosemary generously over the squash and put it in the oven for about an hour or until they are tender.
Now for my nemesis, the dreaded beets. I kept this simple, wrapped the beets in foil paper individually and placed them in a baking dish. Cook the beets until knife can easily be inserted into them or about an hour.
When the beets and squash are done cooking put the seeds in a baking dish with a sprinkle of salt and lower the oven to 250 degrees and roast them for 15 minutes.
While the seeds are in the oven, chop the kale and beet greens and stems. Heat a pan at medium and add about 1 tablespoon of olive oil. Add the greens to the pan and sprinkle with salt and red pepper flakes. Cook the greens for about 7 minutes.
Mix rose jam, 4 slices of jalapeno pepper, 2 tbsps olive oil, vinaigrette. Mix the ingredients. Pour vinaigrette over greens and gently toss until coated.
See post on @nicsnich IG https://www.instagram.com/p/CAVsbX0pNle/?igshid=1wfww7pz7lrat
Also see pictures of how Nicole’s outfit inspired by this meal here: https://www.instagram.com/p/CAWIgDlpVWo/?igshid=s5s0jwmys1ct